Sweet Potato Stew With Red Beans

Soups & Stews

Serves 4 to 6

Recipe courtesy of A Farmers Market Cookbook

Ingredients:

2 (10 ounce) cans diced tomatoes and mild green chilis (Rotels works here)
16 ounce can red beans, rinsed and drained
14 ounce can vegetable broth
4 cups sweet potato, peeled and cubed (about 1½ lb)
1 medium onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons creamy peanut butter

Sweet Potato Stew With Red Beans

Click image to enlarge

Method:

Combine first 11 ingredients and 1/2 cup water in a 5 quart slow cooker. Cover and cook on low for 7 hours until vegetables are tender.
Spoon 1/2 cup cooking liquid into a small bowl. Add peanut butter to the liquid and mix well with a whisk.
Return peanut butter mixture to the stew.

Serve and garnish with peanuts and wedge of lime.